Garlic Butter Shrimp Pasta with Spinach

Peel and devein 1 lb of shrimp, leaving the tails on if desired. Pat dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.

Mince 6 garlic cloves, chop 1/4 cup fresh parsley, slice 1 cup cherry tomatoes in half, and juice and zest 1 lemon. Set aside.

Bring a large pot of salted water to a boil. Cook 8 oz linguine pasta according to package directions until al dente, about 9-11 minutes.

While pasta is cooking, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate and set aside.

In the same skillet, reduce heat to medium and add 4 tbsp butter and 1 tbsp olive oil. Once butter is melted, add minced garlic and 1/2 tsp red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add 1/3 cup white wine to the skillet and simmer for 2-3 minutes to reduce slightly, scraping up any browned bits from the bottom of the pan.

Add 6 cups baby spinach in batches, stirring until wilted, about 2-3 minutes.

Add the halved cherry tomatoes and cook for another 2 minutes until slightly softened.

Reserve 1/2 cup of pasta cooking water before draining the pasta. Add the drained pasta to the skillet.

Return the cooked shrimp to the skillet and toss everything together. If the pasta seems dry, add a splash of the reserved pasta water.

Stir in the lemon zest, 2 tbsp lemon juice, chopped parsley, and 2 tbsp torn basil leaves.

Season with remaining 1/2 tsp salt and 1/4 tsp black pepper, adjusting to taste.

Remove from heat and sprinkle with 1/3 cup freshly grated parmesan cheese. Toss gently to combine.

Serve immediately, garnishing with additional parmesan, parsley, and lemon wedges if desired.